Monthly Archives: September 2011

Easy Cream Cheese Danish Soon. Very soon…. it will be the weekend. And on weekends don’t you always find your self kicking back taking it easy sleeping in reading 10 books lounging around for hours and eating bon bons while your servants fan you with big fat billowy feathers. Ok, me either. We can […]

Hi. How are you. How’s your life… and your dog and your cat and your pretty little children? I hope they are all well. And if not… well. I wish they were. And that’s the darn spanking truth. Would you like to know the truth about this Zucchini Bread? It’s good and sweet and […]

Several weeks ago I watched the lovely Pioneer Woman make a batch of these heavenly Ground Beef Enchiladas on Paula Deens Food Network program. Oooooo, they looked good. I couldn’t help but make some, she made it look so easy and all. It was the right thing to do, my friends. These babies are melt […]

I’ve been extremely blessed in this life to have many many sisters. Some I’ve had for a long while… we grew up together and all. Others are sisters I’ve gained through marriage. Let me be clear….they are the sisters of my husband and the wives of my brothers…. not my sister wives. 🙂 🙂 🙂 […]

The winner of the Flowergirl Bowtique Giveaway is jenn@dancingprincessdesigns.com Congratulations! Hello to you all! I wanted to let you local readers know that tonight (Wednesday) I’ll be teaching a cooking class at The Pleasant Grove Maceys. I will be making Homemade Caramels, Caramel Apples Dipped In Chocolate and these Apple Pie Caramel Apples I am […]

Do you like peanut butter and chocolate? Me too. Oh boy. Me two, me three and me ten million. You may have tasted this Peanut Butter and Chocolate Krispie Treat recipe before. I believe folks have been making it for years. Maybe not ten million years or anything, but years. Years and years. And why […]

Hello and happy weekend to you all. I have a fun little giveaway for you today. Hold on to your hats….it has nothing to do with food. It just has to do with cute, and pretty and lovely and darling. Will that do for today? Never fear….I’ve got a great recipe coming up for you […]

Over Labor Day weekend my sister in law Erin made me one of the best burgers I’ve ever eating in my whole life. Wasn’t that nice of her? I couldn’t help but come home and make one just for you! Ok…I know you can’t really reach into the screen and take a bite… but […]

Peach Cobbler. Moist buttery cake meets juicy fresh peach. A bite of sheer heaven. Seriously. This is hands down the best peach cobbler I have ever eaten. The ingredients are simple… the taste divine. Make it today. Or make it tomorrow. Love it. Don’t ever leave it. Dream about it if you want! I know […]

There’s really nothing like a fresh juicy peach. The flavor is divine, isn’t it? I bought a big box of peaches at a roadside produce stand last week, and believe me….it was the right thing to do. The only peaches left in my possession…..are these pictures. The kids and I have been eating peaches and […]

However this weekend I’m looking forward to sleeping in a bit on Sunday and watchingGeneral Conference in my pajamas with my family and some of the great food you see on this page. I know many of you readers will be taking a break from your regular church attendance to watch General Conference as well. And so today (as suggested by a kind reader) I have an assortment of recipes that would work well for a weekend breakfast or brunch. I hope you find them to be a great addition to your weekend.

I’m totally making this dish! It can be made the night before and left in the fridge just waiting for me and my fluffy slippers to pop it in the oven in the morning hours….after I have slept in that is….and you know how we Mothers get to sleep in until at least 7:30! 🙂 🙂 🙂

5. Shred your zucchini up. I like to leave the peel on because I kind of like little green flakes. And because I’m kind of strange. If you would like to peel your zucchini before you add it to the mixer…please feel free.

Add your zucchini and mix just until combined.

7. Place a loaf pan on top of some parchment paper. Trace the bottom of the pan onto the paper, fold it over and cut two pieces from the pattern you have drawn.

8. Put the paper in the bottom of your pans and spray both the paper and the sides with cooking spray. Cooking Spray with Flour works best.

9. Pour the batter evenly into the two loaves.

10. Bake at 325 for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.

11. Remove the pans from the oven. Let the bread rest for about 15 minutes in the pan.

12. Carefully invert the pan onto a cooling rack and let the bread continue to cool….or eat it warm from the oven. 🙂 It’s great either way!

In fact when your family comes through the door and you have so lovingly prepared this meal for them…just go ahead and set it out gracefully on the table and say something like….

“Attention everyone!

For dinner tonight we will be having MeltInYourMouthDelicious.

Yes, it’s true. You can thank me with every bite and please wash your own dish when we are done to show your appreciation. And would it be possible for you to not talk all at once, and please refrain from teasing each other, and good heavens quit burping at the table and holy cow try not to spill your water and I’m so glad you love the MeltInYourMouthDelicious and please try not to get it stuck in Nate’s hair and why are you crying Emily and did you have a bad day Anna and I’m so glad you like school Mark and isn’t it so nice to eat dinner together tonight…..everyone.”

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.

2. Pour in your Enchilada Sauce….

chicken broth….

cilantro, salt and pepper. Whisk it all together to combine.

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.

6. Chop up your green onions, olives and cilantro.

Spray a 9×13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.

7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side. This will make it easier to fill them, you shouldn’t have any trouble with them cracking.

8. Take your tortillas one at a time and dip it into your red sauce, making sure that the sauce covers both sides.

9. Lay the smothered tortilla onto a cookie sheet and…

cover it with meat, green onions, olives, cilantro and cheese.

10. Roll the tortillas up and lay them seam side down into the pan.

Pour the rest of the sauce over the top of the enchiladas.

Sprinkle cheddar cheese over the top of the sauce.

Top with any leftover green onions and olives.

Bake at 350 degrees for 20 minutes, or until bubbly.

11. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

A Lovely Wedding Dinner

I’ve been extremely blessed

in this life

to have

many

many

sisters.

Some I’ve had for a long while…

we grew up together and all.

Others are sisters I’ve gained through marriage.Let me be clear….they are the sisters of my husband and the wives of my brothers….not my sister wives. 🙂 🙂 🙂 Just throwing that out there for clarification.

Between them all I’m sitting pretty with a total of 10 sisters.

Did I mention how lucky I am?

Did I mention how great they are all?

I’m not kidding…they are all really marvelous women.

Each talented, kind and good in their own way.

My sister Mary is particularly fabulous with all things in the decorating department.

I thought you might like to see the beautiful things she put together (with the working hands of all sisters willing) this past weekend for our youngest sisters wedding dinner.

Just in case you have a sister who needs a wedding dinner.

Or in case you want to put on a pretty show for another occasion.

And in case you are wondering what one might serve at a wedding dinner.And because it was really pretty, and somewhat inexpensive.

2. Place a Popsicle stick in the center of each apple, next to the stem.

3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer.

4. Melt the butter in a medium sized sauce pan over medium high heat.

5. Add the brown sugar…

corn syrup…

and sweetened condensed milk. Stir it together with a wooden spoon.

6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 235-240 (soft ball stage) when the caramel has reached the correct consistency. It should take about 14 minutes.

7. Remove the pan from the heat and stir in 1 t of vanilla.

8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray.

9. Dip your apples one by one into the caramel.

Let excess caramel drip off the apple and back into the pan.

8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other.

9. Set the apples on the cold, foil lined pan and place it in your fridge.

10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval. Don’t get the chocolate too hot. 🙂

11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate.

12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine.

13. Dip the apples one at a time, into the white chocolate.

Let some of the chocolate drip off into the measuring cup.

Then, take a knife and remove any excess chocolate letting it drip back into the cup. If there were a way to hold and apple, a knife and a camera at the same time….I would have done it!

Now here is a special note. It’s really important that you don’t leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don’t let your apples suffer from chocolate overload. PS….. MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings. I does kind of look like those sad drooping trees, doesn’t it!

14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples.

15. Return the apple to the cold pan and let the chocolate set completely.

Enjoy these beauties!!!!!

Then do the dishes……what a shame. Wish there were some way around that!

and sugar. Mix it together and bring it to a boil over medium high heat, stirring constantly. Let the yummy concoction boil for 1 minute, then remove it from the heat.

What a messy cup! Yes, I used the same cup to measure both corn syrup and peanut butter.

Don’t tell Martha.

3. Add the peanut butter to your sauce pan….

….and mix it all in.

4. Stir in a splash of vanilla.

5. Pour the peanut buttery, sugary concoction of bliss over the top of your rice krispies. Use a wooden spoon to stir it until all of the cereal is coated nicely.

6. Spray a 9×9 pan with cooking spray and pour the coated cereal into it. Spray your hands with cooking spray and use them to press the peanut buttery goodness to the sides and corners of the pan.

What a great idea!

Please pass it on to Martha.

Not today or anything, just the next time you meet for lunch.

7. Pour your chocolate chips into a glass bowl or measuring cup. Heat in the microwave for 30 seconds. Stir it. Heat it for another 30….stir it. Heat it again for 30 seconds and stir until smooth. You don’t want to get the chocolate too hot, here. It will turn pasty and chalky and all your dreams will crumble into ruins right before your eyes. Just heat it slowly and life will be swell.

8. Pour the chocolate over the top of the yummy cereal and spread it evenly. Pop the whole pan in the fridge to chill for about 30 minutes, to allow the chocolate to set up. If the bars are left in the fridge for an extended period of time, they will get a bit hard. Don’t worry about it! Leave the pan on the counter until the bars have reached room temperature and the texture will be just perfect.

9. Once the chocolate has set, remove the pan from the fridge and cut into bars.

Yup. That’s how it would be if you and I were eating this burger together right this very second….

Unfortunately, the Internet doesn’t have any “BeamMeUpScottie” kind of feature that would allow you and I to magically appear together with this burger….(dad-blast it again. I would really like to chat.)

3. Add your onions to the pan and stir them around a bit so that the butter can be distributed throughout.

4. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook.You are looking for a nice golden color to appear. Plan on them cooking for about 15 minutes.

5. While your onions cook toss your ground beef into a large bowl. Pour both packages of Onion Soup Mix over the beef.

6. Shake a little Worcestershire sauce into the bowl.

7. Crack a couple of eggs into the beef and sprinkle in a bit of salt and pepper.

8. Stick your hands right into the meat and mix it up thoroughly. Form 8 beef patties, fire up your grill and cook them to your liking.

9. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.

Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out…remove the pan from the heat.

10. Stir in the sour cream. Mix until combined.

11. When your burgers are almost done grilling place the cheese on top to melt.

Toss them into a medium sized sauce pan with 1 C of the sugar and the water. Stir them all together and bring the mixture to a boil. Let it simmer for 10 minutes, stirring occasionally.

2. Combine the flour, baking powder, salt and remaining cup of sugar in a medium sized mixing bowl. Pour the milk in slowly, whisking to combine all ingredients.

3. Put the 1/2 C butter into a 3 quart baking dish and melt it in the microwave.

4. Pour the batter over the top of the butter. Don’t stir it folks. Let’s just trust Paula Deen, on this one. The girl knows what she’s talking about.

5. Carefully spoon the peaches onto the batter.

(Still don’t stir it, ya’ll.)

6. Pour the peachy syrup from your sauce pan onto the top of the peaches. Now, it’s going to look kind of strange here. The butter, batter, peach and syrup layers all kind of get mixed up together. Do not fret. It will bake into a beauty, the cake portion rising up through the peaches and syrup.

7. Bake at 350 degrees for approximately 45 minutes, or until the edges are golden brown.

8. Remove it from the oven and let the beautiful dessert of wonder sit for a few minutes before you dig in. Serve with vanilla ice cream of freshly whipped cream.

How to Cut and Peel Peaches

I bought a big box of peaches at a roadside produce stand last week, and believe me….it was the right thing to do.The only peaches left in my possession…..are these pictures.

The kids and I have been eating peaches and cream every morning.

And sometimes at night.

And often in the sunny afternoon.

Don’t tell my wee ones….but I just pour 1% milk over the top and call it cream.

I know.

Really rude.

But listen….

I figure peaches and REAL cream eaten three times a day is just plain gluttony.

So, we’ll stick with the milk for our Peaches and Cream addiction.Or should I call it Peaches and Skinny Cream. Maybe if I say the word “skinny” at least 10 times each day my hips will hear me and take to shrinking. Maybe?I thought you might like to see some simple little tricks for cutting and peeling peaches. Just in case you happen to have some peaches…and you want to cut them.And just in case you want to make the REALLYdivineand heavenlyblissfulclassic peachdessert recipeofwonder…that I will be revealing to you tomorrow. It’s a beauty, can be made rather quickly, will make your eyes roll back in your head…..and there aint’ nothin’ skinny about it.

Cutting A Peach With The Peel On

Be sure you are using ripe peaches, they will provide the sweetest (most heavenly) flavor. Peaches are ripe when the flesh is soft, not firm. If your peaches are hard….just let them hang out on the counter for another day or two, until they ripen. Your peach eating experience will be far more pleasurable, if you let the pretty ladies sweeten up. A hard peach, ain’t a sweet one. Rinse your peach under warm water, rubbing the skin with your fingers while water pours over the top to remove the scratchy peach fuzz. Take a sharp knife and run it along the natural crease of the peach.

Make another cut from the top of the peach to the bottom, using the knife to pull the slice of peach away from the pit.

To cut smaller pieces cut several lines around the side of your peach. Then cut from top to bottom again and pull the slices away from the pit with your knife.

The smaller chunks of peaches should fall out easily.

This is the method I use to cut peaches for my skinny version of Peaches and Cream. It goes pretty quickly and as I said….

we love Peaches and Skinny Cream like we love a sunny fall day around here. Don’t care for peaches with the peel on?

Keep reading to see how to take those peels of in a jiffy.

How To Peel A Peach

Carefully lay the peaches in the bottom of a clean sink.

(Doesn’t work as well if you lay them on top of dirty dishes….just throwing that little tip out there.)

Pour HOT water over the top of the peaches and let them soak in it for at least 10 minutes.

Transfer the peaches to a large bowl and pour ice water over them. Let them sit for a few minutes in the cool water….

Then using a sharp knife cut a slit in the top of your peach, tuck the knife under the skin and peel it off.

Cut the peach in half, remove the pit and slice it as desired. Peaches can easily be frozen for later use. Just peel and slice them… sprinkle with a bit of Fruit Fresh, place them in a small freezer safe zip loc bag, lay them out flat in your freezer and you are good to go!